An old recipe from the time before Swedish food was used to overseas influences. Good even though it probably has very little to do with something creole! The original recipe contains cornstarch, which you can add if you want a thicker sauce. Personally, I prefer to cook the cream to the right consistency.
10 servings
Ingredients
1 k pork fillet
2-3 red peppers
2 cloves of garlic
4 tbsp butter
4 dl meat broth
5 dl cream
2 dl cornichons
2 dl pitted black olives
2 dl pickled onions
Salt & Pepper
Description:
- Shred the pork fillet and brown in butter. Set aside.
- Slice the sausage and shred the pepper. Then fry in butter.
- Squeeze in garlic and pour in the cream and broth.
- Cut the cucumber and olives into smaller pieces.
- Add the cucumber, olives and meat to the pot. Simmer for at least 10 minutes, but until the consistency is right.
- If necessary, add a little cornstarch for the thickness. It’s usually not needed.
Pairs with:
Serve with rice. Both white and red wine can suit, or why not rosé.